Tender and Fluffy Keto Biscuits

Name: Tender and Fluffy Keto Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 large egg; 1/4 cup sour cream; 1/4 teaspoon sea salt (See notes below); 1 cup almond flour (Blanched, finely ground; 4 ounces); 2 teaspoons baking powder (Fresh; gluten-free if needed)

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These keto biscuits are made with almond flour. They're wonderfully tender and fluffy. They are also easy to make and are ready in 30 minutes.

Try them with some butter - they are so good! These biscuits also freeze well, so you can make a double batch to make sure you have tasty leftovers.

Keto biscuits are served in a white bowl lined with a napkin.

I have always loved biscuits. When I started eating a low-carb and grain-free diet, finding a suitable substitute became a priority, so I developed this recipe.

These keto biscuits are amazing. They are tender and fluffy and smell so good as they bake! Lacking starch and gluten, they are not the same as traditional biscuits. However, they are delicious, fragrant, and flavorful.

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Ingredients
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Ingredients

You'll only need a few simple ingredients to make these biscuits. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Egg: I use large eggs in almost all my recipes, this one included.
Sour cream: I use full-fat sour cream in this recipe.
Salt: I use ¼ teaspoon of sea salt.
Almond flour: I use blanched, super-fine almond flour. I don't recommend using a coarse almond meal in this recipe. It's always a good idea to measure almond flour by weight and not by volume, as shown in the photo below.
Baking powder: Please make sure it's fresh. And if you need it to be gluten-free, verify that too.

Variations

You can replace the sour cream with softened butter. However, in my experience, sour cream makes biscuits extra tender and adds a wonderfully distinct flavor.
You can substitute whole-milk plain Greek yogurt for the sour cream, but sour cream is better in terms of flavor and texture.
Make cheese biscuits by adding parmesan and spices. These are great with no-bean chili.
Make sweet biscuits by adding vanilla extract and a sweetener, as I do in this recipe for keto strawberry shortcake.

Instructions

It's surprisingly easy to make these keto biscuits - easier, in fact, than making traditional ones. The detailed instructions are included in the recipe card below. Here are the basic steps for making this recipe:

Your first step is to simply mix all the ingredients in one bowl. I like to start with the liquid ingredients, and then I add the dry ingredients:

Scoop out six mounds of the mixture and place them on a parchment-lined baking sheet. There's no need to flatten them:

Scooping keto biscuits onto baking sheet.

Bake the biscuits for about 15 minutes in a preheated 350°F oven.

The biscuits are fully baked on the pan.

Slice them and top with butter. See how fluffy they are!

Expert Tips

Don't try to shape these biscuits by hand. The dough is too sticky for that. Instead, treat them as drop biscuits and use a scoop to drop them on the baking sheet.
One of the best things about baking with almond flour is that you don't need to worry about overmixing the gluten because this flour doesn't contain gluten. However, it's still best not to overmix the batter, because overmixing could result in the biscuits becoming flat. You want to retain those air bubbles!
While not mandatory, sifting the almond flour through a fine-mesh strainer will eliminate any clumps. See the photos below for a visual demonstration of how I do it - I add the flour to a fine-mesh strainer and push it through the strainer into the mixing bowl with the back of a spoon. You can see the fluffy, clump-free result.

Using a fine-mesh strainer to sift almond flour.

Recipe FAQs

Can you eat biscuits on a low-carb diet?

Yes! You simply need to replace the all-purpose flour with keto-friendly flour such as almond flour, coconut flour, or a combination of the two. In this recipe, I use almond flour.

Why are my biscuits flat?

This can happen if you don't use superfine almond flour, if your baking powder isn't fresh, or if you overmix the batter, breaking down air bubbles. It happens to me occasionally, and I take comfort in the fact that they are still absolutely delicious, even when they come out relatively flat.

Can I use baking soda instead of baking powder?

Yes. Baking soda needs an acidic ingredient to activate, but the sour cream should take care of that. You can use ½ teaspoon of baking soda instead of 2 teaspoons of baking powder.

Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, it's best to use baking powder.

Serving Suggestions

I usually make keto biscuits for breakfast. They are wonderful on their own or with spreads such as butter, sugar-free jam (I love this brand), almond butter, walnut butter, and keto hazelnut spread.
They are also good when topped with blueberry compote or strawberry compote.
You can use these biscuits to make a keto breakfast sandwich - fill them with deli meat or bacon, cheese, and an egg.
I sometimes use them as the base for keto strawberry shortcake.
Need more topping ideas? See the photo below! In addition to butter and jam, I topped the biscuits with cream cheese and smoked salmon, sliced hard-boiled eggs, cheddar cheese, Swiss cheese, and brie.

Keto biscuits with different toppings on a plate.

Storing Leftovers

These biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge for up to three days. Place them on paper towels to absorb extra moisture. You can also freeze the leftovers in freezer bags. Briefly reheat them in the microwave before enjoying them.

I rarely have leftovers because I usually make just six biscuits at a time, but you can easily double the recipe and make twelve.

Keto biscuits served in a bowl with a napkin.

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Recipe Card

4.91 from 77 votes

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These keto biscuits are made with almond flour. They're wonderfully tender and fluffy. They are also easy to make and are ready in 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: biscuits

Calories: 277kcal

Author: Vered DeLeeuw

Ingredients

▢ 1 large egg
▢ ¼ cup sour cream
▢ ¼ teaspoon sea salt - See notes below
▢ 1 cup almond flour - Blanched, finely ground; 4 ounces
▢ 2 teaspoons baking powder - Fresh; gluten-free if needed

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the egg, sour cream, and salt.
Using a rubber spatula, mix in the almond flour followed by the baking powder. To prevent flat biscuits, don't overmix the batter.
Using a 2-tablespoon scoop, place six mounds of the batter on the prepared baking sheet, spacing them 2 inches apart. Do not flatten the mounds.
Bake until golden, for 15-18 minutes. Don't overbake or they will be dry.
Serve warm.

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Notes

I recommend Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces. It's best to measure almond flour by weight rather than by volume. Please don't use coarse almond meal in this recipe.
Don't try to shape these biscuits by hand. The dough is too sticky for that. Treat them as drop biscuits, and use a scoop to drop them on the baking sheet.
These biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge on paper towels for up to 3 days. Briefly reheat them in the microwave before enjoying them.
You can easily double this recipe and make 12 biscuits. They freeze well, and you can thaw them directly in the microwave.
If you plan to serve these biscuits with jam or honey, use just a pinch of salt.

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Nutrition per Serving

Keto Biscuits

Ingredients

Variations

Instructions

Expert Tips

Recipe FAQs

Serving Suggestions

Storing Leftovers

More Keto Breakfast Recipes

Recipe Card